Chocolate filled cookies are soft and chewy chocolate chip cookies stuffed with chocolate hazelnut spread. With simple ingredients and no mixer, these stuffed cookies are easily loved by all!
Stuffed cookies are the best desserts of all time! Our cheesecake-stuffed cookies and Oreo-stuffed cookies were so popular amongst readers that we decided to develop another.
These chocolate filled cookies are the best because they are stuffed with chocolate and packed with chocolate chips. They are perfect for the chocolate lover in your life!
Table of Contents
Why We Love Chocolate Filled Cookies
- Soft and chewy cookies with crispy edges.
- The cookies have chocolate in the middle, creating delicious gooey centers just like our Nutella bars.
- Each chocolate filled cookie is bursting with rich chocolate flavor, but not as much as our chocolate thumbprints!
- Like our miso chocolate chip cookies, this easy recipe requires no stand mixer so they’re easy to make for any occasion.
Ingredient Notes and Substitutions
Nutella: We use Nutella spread for these chocolate filled cookies, but any kind of chocolate hazelnut spread will work. You can make chocolate-stuffed muffins with any leftover spread!
Chocolate chips: For the best chocolate flavor and gooey chocolate pools, we love using a finely chopped chocolate bar. Feel free to use bittersweet or dark regular chocolate chips or mini chocolate chips instead.
Brown sugar: For a subtle molasses flavor and super chewy texture. Substitute light brown sugar with dark brown sugar.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Scoop and freeze the Nutella. Scoop the chocolate by the teaspoon onto a lined baking tray and freeze until it feels frozen solid.
Step 2: Cream the butter and sugars. In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar for 1 minute until well combined (Image 1 below).
Step 3: Whisk in the wet ingredients. Whisk in the room-temperature egg and vanilla extract until combined (Image 3 below)
Step 4: Fold in the dry ingredients. Fold the chocolate chips and dry ingredients until just combined. Cover the bowl and chill it in the fridge for 30 minutes.
Step 5: Fill with chocolate. Place one of the frozen chocolate balls into the center of a flattened cookie dough ball. Mold the sides of the dough around the filling.
Step 6: Chill and bake the cookies. Chill the chocolate filled cookies in the freezer for 1-2 hours minimum, or until they feel completely frozen solid. Bake in the preheated oven until the edges are golden brown.
Tips for the Best Stuffed Cookies
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Let the melted butter come to room temperature before use. This will keep your chocolate filled cookies from spreading too much in the oven.
- Don’t let the cookie dough or frozen chocolate filling get warm or it will be difficult to work with. If needed, re-chill both before using.
- Don’t overstuff the cookies. I know it can be tempting to put as much chocolate into the cookies, but too much filling can impact how the cookies bake!
FAQs
You can use less Nutella if desired, I don’t recommend using more or they may not bake right.
Yes! You can also use a large 3-tablespoon cookie scoop- give them 1-2 minutes longer while baking!
Store leftover cookies in an airtight container at room temperature for 2-3 days. Reheat them in the microwave to warm the chocolate center and make it super gooey!
Once filled and frozen, transfer the cookies to a freezer bag or airtight container and store them in the freezer for up to 3 months.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Filled Cookies
Equipment
Ingredients
- 1 cup chocolate hazelnut spread, (Nutella)
- 12 tbsp unsalted butter, melted and cooled to room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
- 1 3/4 cup + 2 tbsp all-purpose flour, *See notes for measuring below*
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 1/8 cup mini chocolate chips or finely chopped chocolate bar
Instructions
- Scoop the chocolate filling. Scoop the Nutella by the teaspoon onto a parchment-lined tray. Chill in the freezer until frozen solid, about 20-30 minutes.1 cup (160 g) chocolate hazelnut spread
- Whisk the sugar and butter. Whisk the sugar and brown sugar into the melted butter vigorously for 1 minute until combined.12 tbsp (170 g) unsalted butter, 1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar
- Mix in the wet ingredients. Whisk in the egg and vanilla extract.1 (55 g) large egg, 1 tbsp vanilla extract
- Mix in the dry ingredients. Fold in the flour, baking soda, and salt until almost combined, then fold in the chopped chocolate. Cover and chill the bowl in the fridge for 30 minutes.1 3/4 cup + 2 tbsp (226 g) all-purpose flour, 1 tsp baking soda, 1 tsp fine sea salt, 1 1/8 cup (150 g) mini chocolate chips or finely chopped chocolate bar
- Scoop the cookie dough. Scoop dough with a 2-tablespoon cookie scoop, flatten, add frozen chocolate filling, seal, and roll into a round shape.
- Chill the stuffed cookies. Place the cookie dough balls on a parchment-lined baking sheet. Freeze until frozen solid, about 1-2 hours minimum. Then preheat the oven to 350 F/180 C.
- Bake! Bake the cookies spaced 2 inches apart for 10-12 minutes or until the edges are golden brown and the middle is puffy but still pale and underbaked. Let the pan cool on a wire rack for about 15-20 minutes, then remove and enjoy!
- Store baked chocolate filled cookies in an airtight container at room temperature for 2-3 days. The filled cookie dough balls can be frozen and stored in an airtight container or freezer bag for up to 3 months.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sooo good 😊
These cookies are AMAZING 🤩
hese cookies were amazing!! I made one batch last night and I was begged to make another. So I’ll be making another today. I followed the recipe to the letter and these cookies turned out perfect! It’s an uncomplicated recipe. Now a staple recipe when we need to satisfy a cookie hankering. Make these ASAP
That is so great to hear, thanks for coming back to leave such a kind review Brennan! 🙂
Hi dear
I followed the recipe and I tried to make the cookie larger, The cookies spread too much in the oven and became very thin after baking 🙁
And for some reason it’s greasy…any advice?
Hi Nermeen, I’m sorry to hear you had trouble with this recipe! How warm was the melted butter when you whisked in the sugars? It should be room temperature, not super hot. Do you use an oven thermometer? Your oven could run cooler than 350, I would try increasing the temperature to see if that helps. Lastly, are you sure the cookies were completely frozen solid before baking them? If they are not frozen solid they will spread more in the oven. I hope these help!
I melted the butter over stove and left it to cool down but since I live in a hot country I had to put it on fridge to reach 22 C and still on liquid form.
I will check the oven temperature on next trial.
They were completely frozen and even after 13 minutes in the oven the chocolate filling not melted and looked like a ball on the middle of the cookie.
Thanks for answering I will keep trying
It’s definitely the size of the cookie dough then. I would try making them as the recipe instructs with a two tablespoon scoop, I had that problem when using a larger cookie scoop as well.
I followed the tips much much better, I made sure oven temperature is good and used smaller portions , it was fluffy in the oven but when it cooled down it got little thin…is there anyway to keep it high and fluffy as it was when I got them out of the oven directly?
I’m so happy to hear that! For a fluffier texture, I would try baking them a few minutes longer or adding 1-2 tablespoons of extra flour to the cookie dough.
These were BOMB. That’s all.